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Exotic Charlotte pineapple mango passion coconut vanilla
A light and fragrant charlotte with tropical fruits (pineapple, mango, passion fruit) and a silky coconut‑vanilla mousse, homemade ladyfingers and a glossy passion‑fruit glaze. Ideal for holiday celebrations.
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Cost Breakdown
Critical Success Points
- • Whisk egg whites to stiff peaks
- • Cook the custard to 83‑85°C (covers the back of a spoon)
- • Incorporate gelatin without lumps
- • Bake the biscuits without over‑browning
- • Refrigerate for at least 5 hours before glazing
Safety Warnings
- • Handle the hot custard (83‑85°C) with care to avoid burns.
- • Gelatin should be handled off the heat; do not let it contact hot skin.
- • Use a sharp knife to cut the biscuits to avoid cuts.
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